Japanese food company Kirin has teamed up with researchers from Meiji University and Yoshinori Miyashita Laboratory of the Department of Advanced Media Science to develop electric chopsticks that can ...

Cold weather does more than change what we crave. It subtly alters how our taste receptors respond to sweetness and saltiness. Lower temperatures can dull certain taste signals, which often leads ...

Low-salt food without a flavor penalty could soon be on the menu. Japanese food and beverage giant Kirin has partnered with Meiji University researchers to demonstrate a set of electric chopsticks ...

Don't get us wrong, salty Spam has its place in the culinary world. Blander dishes like steamed rice, soups, strews, scrambled eggs, lentils, and sushi (we love this Spam musubi) can totally benefit ...

Add a little spicy seasoning to a low sodium meal, and adults over the age of 60 may have a harder time noticing a lack of salt, according to a new study. The study tested saltiness perception in ...

Researchers at Duke University’s Nicholas School of the Environment found that ocean saltiness can influence the strength of El Niño, a climate phenomenon that can dramatically affect glo ...

As people age, their ability to taste and smell tends to weaken. Reduced perception of salty flavours in older populations can encourage consumers in older age demographics to season their food with ...